Clovis “Peavine” Pinion of Pickton was everybody’s friend in 1947, because he was on staff at radio station KSST1230 AM, which went on the air that March from the downtown square. As bassist for a three-piece orchestra, Peavine provided intervals of live music between programs. So outgoing and companionable was he, that he soon advanced to the sales department, and later hosted his own daily program, The Hunting and Fishing Show. Likable Peavine always had a smile and a handshake, and a good story to tell.
He was a pretty good country cook, too. His recipe for authentic Hopkins County Stew has been preserved by his daughter, Olivia Powell, shared here for those who want to know what real Hopkins County stew is.
Ingredients
1 4-5 pound fat chicken hen, 6 medium-size diced red potatoes, a medium diced white onion, and three 14-ounce cans of whole peeled tomatoes. You’ll also need two #1 cans of creamstyle yellow corn, a stick of butter or oleo, and a tablespoon of sugar, or to your taste. For spice, you’ll need 1-2 tablespoons of chili powders, 1-2 tablespoons of salt, an 1/8 teaspoon or “big dash” of red pepper, 1/4 teaspoon or “three big dashes” of black pepper, and half a teaspoon of paprika to add color, if desired. All the seasonings can be altered to suit your taste.
Directions
Put the fat hen in a stew pot with a half-gallon of water, a stick of butter, and ½ tablespoon of the salt, and let it cook til the meat comes off the bones. Remove the bones, skin, and other unwanted parts. Then, add the potatoes, onion, and tomatoes to the pot of chicken and liquids and start cooking it slowly, for about an hour and a half to two hours. Add more seasonings a little at a time, tasting after each addition, and stir regularly. When the potatoes and onion are well done, add the corn. Keep stirring so that the corn will not stick and burn. The stew should be just about ready, but if it looks too thick, add some hot water or juice from the tomatoes. Simmer for another ten minutes, stir well, and yell, “It’s ready, come eat!”
Peavine’s secrets are little more than what most good cooks already know; cook slow, simmer and season to taste. You can always add more seasoning, but you can’t take it out!
If you’re among the throng at the stew contest grounds for “a bowl of the red” this Saturday, you’ll probably sample a number of different tastes. At the campsites, you may notice a certain flair, or even a boast or swagger by the cooks. One thing is certain, for visitors and locals alike, when you're in town for stew, whether beef or chicken, spicy or not, you’ll be served more than flavor. You’ll also be served a heaping helping of hospitality and goodwill, which is the true and traditional taste of Hopkins County in a bowl. Y'all come back now, ya hear!